Directions

In a small bowl, combine filling ingredients. Set aside. In a mixing bowl, combine water, sugar and salt. Add yeast, stirring until dissolved. Let stand for 5 minutes, then stir in eggs and butter. Gradually add enough flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Divide dough in half; roll each half into a 14-in. circle. Transfer to two greased baking sheets. Cut five slits about 4 in. circle. Place a spoonful of filling in the middle of each section, then spread a thin layer of filling in the center of each star. Fold the two outer edges of each section over each other to form star points. Pinch edges together to seal. Cover and let rise in warm place until doubled, about 30 minutes. Bake at 350° for 25 minutes or until golden brown. Frost while warm with confectioners' sugar icing.Yield: 2 breads.

Originally published as Kris Kringle Star Bread in Country
December/January 1993, p53

In a small bowl, combine filling ingredients. Set aside. In a mixing bowl, combine water, sugar and salt. Add yeast, stirring until dissolved. Let stand for 5 minutes, then stir in eggs and butter. Gradually add enough flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Divide dough in half; roll each half into a 14-in. circle. Transfer to two greased baking sheets. Cut five slits about 4 in. circle. Place a spoonful of filling in the middle of each section, then spread a thin layer of filling in the center of each star. Fold the two outer edges of each section over each other to form star points. Pinch edges together to seal. Cover and let rise in warm place until doubled, about 30 minutes. Bake at 350° for 25 minutes or until golden brown. Frost while warm with confectioners' sugar icing.Yield: 2 breads.

Originally published as Kris Kringle Star Bread in Country
December/January 1993, p53